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I remember the first time I encountered deep fried marshmallows at a local fair - I was skeptical but intrigued. One bite changed everything. The way the crispy golden exterior gave way to that impossibly gooey, sweet center was pure magic. When I decided to recreate them at home, I experimented with different batters until I found the perfect pancake mix combination. The key is getting the oil temperature just right so the outside crisps up quickly while the marshmallow inside gets perfectly melty. Now, these have become my signature dessert that never fails to bring smiles and surprise to anyone who tries them. There's something so playful and indulgent about them that instantly transports you back to childhood carnival memories.
Why I love this recipe
What I absolutely love about this recipe is how it transforms something so simple into something extraordinary. Marshmallows on their own are great, but when you give them that crispy, golden coating, they become something magical. The texture contrast is incredible - that satisfying crunch followed by the warm, gooey center is pure comfort food bliss. I love how this recipe brings out the kid in everyone who tries it. There's something so joyful about watching people's faces light up when they take that first bite. Plus, they're surprisingly easy to make, which means I can whip them up whenever I want to add a little carnival magic to any ordinary day. They're the perfect balance of nostalgic and indulgent.
What You Need From Your Kitchen
- Jumbo marshmallows:Use as the main ingredient to be coated and fried
- Pancake mix:Forms the crispy batter coating
- Large egg:Binds the batter and adds richness
- Milk:Creates smooth, dippable batter consistency
- Vegetable oil:For deep frying to golden perfection
- Powdered sugar:Dusts the finished marshmallows for extra sweetness
Let's Make These Together
- Prepare the perfect batter
- Start by whisking together your pancake mix, egg, and milk until you achieve a smooth, coating consistency. The batter should be thick enough to cling to the marshmallows but not so thick that it creates a heavy coating. This is your foundation for that perfect crispy exterior.
- Heat oil to proper temperature
- Get your oil heated to exactly 350°F in a deep pan. This temperature is crucial - too hot and the outside burns before the marshmallow melts, too cool and you'll get a soggy, greasy coating. Use a candy thermometer for accuracy.
- Coat each marshmallow carefully
- Dip each jumbo marshmallow completely in the batter, ensuring even coverage all around. Let any excess batter drip off - you want a thin, even coating that will crisp up beautifully without being too thick or doughy.
- Fry to golden perfection
- Carefully lower the battered marshmallows into the hot oil and fry for 2-3 minutes, turning gently to ensure even browning. They should emerge golden brown and crispy, with the marshmallow inside perfectly melted and gooey.
- Finish with powdered sugar
- Immediately after draining on paper towels, dust the warm fried marshmallows generously with powdered sugar. The warmth will help the sugar stick and create that beautiful, carnival-style finish that makes them irresistible.
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Switch Things Up
I first discovered this recipe during a summer fair craving. I was missing those carnival treats and decided to recreate them at home. The first batch was a revelation - that perfect contrast between the crispy batter and the molten marshmallow center was exactly what I was looking for. Now, whenever I want to bring some fun and nostalgia to the kitchen, I whip up a batch of these golden beauties. The kids go absolutely crazy for them, and honestly, so do the adults. It's become my go-to dessert when I want something that's both impressive and comforting.
Perfect Pairings
These deep fried marshmallows pair beautifully with vanilla ice cream for a temperature contrast that's absolutely divine. Try serving them alongside fresh strawberries and chocolate sauce for a fondue-style dessert experience. They also complement coffee or hot chocolate perfectly, making them ideal for cozy evening treats. For a more decadent approach, drizzle them with caramel sauce or serve with whipped cream.
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Frequently Asked Questions
- → Can I use regular marshmallows instead of jumbo ones?
While you can use regular marshmallows, jumbo ones work much better as they don't melt as quickly during frying and provide a better ratio of crispy coating to gooey center.
- → What's the best oil temperature for frying?
350°F (175°C) is ideal. This temperature ensures the batter crisps up quickly while allowing the marshmallow inside to melt perfectly without burning the exterior.
- → How do I know when they're done frying?
They're ready when the exterior is golden brown and crispy, usually after 2-3 minutes. The coating should be firm and the marshmallow inside should be soft and melted.
- → Can I make the batter ahead of time?
It's best to use the batter immediately after mixing for optimal consistency and coating ability. Letting it sit can cause it to thicken or separate.
- → How should I store leftover fried marshmallows?
These are best enjoyed immediately while warm and crispy. They don't store well as the coating loses its crispiness, but you can reheat them briefly in the oven if needed.
Conclusion
These deep fried marshmallows are the perfect combination of crispy and gooey textures that will satisfy any sweet tooth. They're incredibly easy to make and always impress guests with their carnival-like appeal. The golden exterior gives way to a perfectly melted center that's pure marshmallow bliss. Serve them warm for the best experience and watch them disappear in minutes!